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Abstract:

A method of preparing soybean mixed powder comprising a soybean powder
having properties wherein formation of agglomerate is small when the
powder is added to water and then heated with stirring to dissolve the
powder.

Claims:

1. A method of preparing soybean mixed powder having properties wherein
formation of agglomerate is small when the powder is added to water and
then heated with stirring to dissolve the powder therein, which comprises
the steps of adding, to soybean powder prepared by the pulverization of
dried soybeans, (a) dextrin in an amount ranging from 9 parts by mass to
40 parts by mass per 100 parts by mass of the soybean powder and (b) an
alkali carbonate in an amount ranging from 0.15 parts by mass to 1.6
parts by mass per 100 parts by mass of the soybean powder, and uniformly
mixing them.

2. The method as set forth in claim 1, wherein a Dextrose Equivalent (DE)
value of the dextrin ranges from 7 to 9.

3. The method as set forth in claim 1, wherein the alkali carbonate is
magnesium carbonate.

4. A method of preparing a solidified soybean food, which comprises the
steps of adding the soybean mixed powder prepared by the method of claim
1 to water, heating with stirring to dissolve the powder therein, then
adding a coagulating agent to the resultant, mixing the resultant with
stirring, and leaving the resultant stand.

5. The method as set forth in claim 4, wherein the coagulating agent is
glucono-.delta.-lactone.

6. The method as set forth in claim 4, wherein the solidified soybean
food is tofu.

7. The method as set forth in claim 5, wherein glucono-.delta.-lactone is
used in an amount ranging from 3.5 parts by mass to 5.5 parts by mass per
100 parts by mass of the soybean powder.

8. A method of preparing a packaged raw material used for preparing a
solidified soybean food, which comprises the steps of accommodating the
soybean mixed powder prepared by the method of claim 1 in a package and a
coagulating agent in a package, respectively, and accommodating the
packaged soybean mixed powder and the packaged coagulating agent in a
container together.

Description:

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This is a continuation of U.S. application Ser. No. 12/524,840
filed Jul. 28, 2009, which is the U.S. national phase of
PCT/JP2008/051675 filed Feb. 1, 2008, which claims the priority benefit
under USC 119 of JP 2007 022605 filed Feb. 1, 2007, the entire respective
disclosures of which are incorporated herein by reference.

TECHNICAL FIELD

[0002] The present invention relates to a soybean mixed powder product and
a premix (or raw material) for preparing a solidified soybean food, which
permit the easy preparation of, for instance, a soybean-derived beverage,
TOFU or TOFA (also referred to as "TOFU-FA") at each individual home and
the like.

BACKGROUND ART

[0003] There has been known, for a long time, a premix or a raw material
for use in the preparation of TOFU at each home and some of them will be
introduced herein. For instance, an example thereof is a method for
preparing TOFU capable of easily released from a container for
coagulation, which comprising the steps of adding water to powdered
soybean milk, then heating the resulting mixture, adding a coagulating
agent thereto and packaging the mixture in a container to thus solidify
the same and to thereby form TOFU (see Patent Document 1 specified
below). This Patent Document likewise discloses that a surfactant having
an HLB value of not less than 11 is useful for the improvement of the
releasability of the resulting TOFU from the container and it discloses
sucrose fatty acid esters as specific examples of the surfactants.

[0004] In addition, there have also been known such disclosure as to a raw
composition for preparing TOFU, which is quite excellent in the
solubility and dispersibility in hot water and which permits the
preparation of TOFU having stable quality according to a simple method
and a method for preparing the raw composition, as well as a simple
method for preparing TOFU which makes use of the raw composition for
preparing TOFU (see Patent Document 2 specified below).

[0005] Moreover, there has been disclosed a raw material for preparing
TOFU characterized by combining packaged TOFU which comprises a
predetermined amount of sterilized soybean milk air-tightly packed in a
container and a packed coagulating agent in an amount corresponding to
that of the packaged TOFU and there has also been included a description
concerning the preparation of, in addition to the liquid soybean milk,
powdered soybean milk according to, for instance, a method comprising the
steps of spray-drying, freeze-drying and/or vacuum drying such soybean
milk (see Patent Document 3 specified below).

[0006] There has also been disclosed a TOFU set for the hand-fabrication
thereof, which comprises separately packaging soybean milk as a raw
material for forming TOFU, and a coagulating agent for solidifying the
soybean milk in an amount sufficient for solidifying the same and
accommodating these separate packages in the same box so that they can
simultaneously be distributed (see Patent Document 4 specified below).

[0007] However, the liquid soybean milk is very liable to cause taste
change during storing the same and the storage stability thereof is thus
considerably reduced. Contrary to this, in case of the liquid soybean
milk, which has been subjected to cruel heating and sterilization
treatments during its production step for the improvement of the storage
stability thereof, the protein components present therein may undergo
denaturation and this in turn results in the considerable reduction of
the ability of forming TOFU through coagulation. Moreover, in case of
powdered TOFU, the storability thereof is improved, but the protein
components thereof may undergo denaturation through the heat-treatment of
soybean milk depending on the spray-drying conditions and this may result
in the reduction of the ability of coagulating into TOFU. Furthermore, in
case of the powdered soybean milk prepared by the freeze-drying
technique, a problem arises such that the formation of such powder
requires great expense.

[0008] Then there has already been known a raw material comprising powdery
soybean used for preparing TOFU in each home and accordingly, some
techniques for preparing the same will be herein introduced.

[0009] First of all, there has been disclosed soybean milk, or soybean
powder used for preparing TOFU, which is a pulverized product of dried
whole soybeans, has a 50% cumulative particle size starting from the
minimum particle size (median particle size) of not more than 40 μm
and a water content of not less than 5.2% as determined in terms of the
weight loss observed when heating at 90° C. for 1.5 hours (see
Patent Document 5 specified below).

[0010] In case of this technique, when preparing soybean milk or TOFU in
each home using the foregoing pulverized product of dried whole soybeans,
it is necessary to blend the pulverized product of soybeans with water
and then heated, but the foregoing pulverized product of dried whole
soybeans is liable to cause integration or agglomeration and to thus form
agglomerates when blending it with water and heating, this sometimes
leads to insufficient and non-uniform distribution of the pulverized
product in hot water and a part thereof remains undissolved. As a result,
the soybean milk or TOFU ultimately obtained often has unacceptable or
bad appearance and is rough and unpleasant to the teeth, because of the
presence of such pulverized product of the dried whole soybeans remaining
therein undissolved condition.

[0011] Furthermore, there has been described a good formed into a set
which is obtained by heat-treating, with stirring, soybean finely
pulverized into powder having a classified average particle size of not
greater than 50 μm while blowing high temperature water vapor into the
same, packing up the resulting mixture and separately packing a
coagulating agent, in which the mixture is blended with the coagulating
agent, for instance, at each home to thus coagulate the same and to thus
form TOFU of whole soybean (see Patent Document 6 specified below).

[0012] According to this method, however, the good in the form of a set is
liable to undergo taste and texture changes during storage or the storage
stability of the good is considerably reduced since the good includes a
mixed liquid containing finely pulverized soybean powder and water.
Contrary to this, such a good, which has been subjected to cruel heating
and sterilization treatments during its production step for the
improvement of the storage stability thereof, an additional problem may
arise such that the protein components present therein may undergo
denaturation and that the ability of forming TOFU through coagulation is
thus considerably impaired or reduced.

[0013] Moreover, as an example of the technique for improving the
dispersibility of soybean powder in water while making use of dextrin,
there has been disclosed a method comprising the steps of spraying
soybean protein powder with dextrin having a DE value ranging from 10 to
25 to thus give a powdery soybean protein-containing material which has
an excellent solubility in water even when the material combined with
water is weakly stirred, while maintaining a sufficient gel-forming
ability (see Patent Document 7 specified below).

[0014] However, this method requires the steps for dissolving dextrin in
water, and spraying the soybean protein powder with a shaping liquid (a
binder solution) and this makes the production process quite complicated
since the method requires the use of an apparatus, for instance, a
fluidized bed dryer. In addition, if the dextrin used has a high DE
value, the resulting product may sometimes develop the sweetness
originated from the dextrin in proportion to the added amount thereof.
[0015] Patent Document 1: JP-A-Sho 49-25149; [0016] Patent Document 2:
JP-A-Sho 54-86648; [0017] Patent Document 3: JP-A-2002-218934; [0018]
Patent Document 4: JP-A-Hei 11-346699; [0019] Patent Document 5:
JP-A-2003-189811; [0020] Patent Document 6: JP-A-Hei 9-234010; [0021]
Patent Document 7: WO 2003/22069.

DISCLOSURE OF THE INVENTION

Problem That the Invention is to Solve

[0022] It is an object of the present invention to provide a soybean mixed
powder product which makes use of soybean powder obtained by pulverizing
dried soybeans and which permits the preparation of a solidified soybean
food having a high nutritive value and good appearance and free of any
rough and unpleasant feeling to the teeth and which likewise permits the
easy preparation of a soybean beverage quite agreeable to the palate at,
for instance, each home.

[0023] It is also an object of the present invention to provide a premix
(or a raw material) used for preparing a solidified soybean food, which
can be prepared with the use of soybean powder obtained by pulverizing
dried soybeans and which permits the easy preparation of a solidified
soybean food having a high nutritive value and good appearance and free
of any rough and unpleasant feeling to the teeth at, for instance, each
home.

[0024] It is a further object of the present invention to provide a premix
(or a raw material) used for preparing a soybean beverage having a high
nutritive value, good appearance and quite agreeable to the palate,
wherein the raw material permits the easy preparation of such a beverage
at, for instance, each home.

Means for the Solution of the Problems

[0025] The inventors of this invention have tried to blend soybean powder
obtained by the pulverization of dried soybeans with dextrin which has
long been known as an agglomeration-inhibitory agent to thus achieve the
foregoing purposes and to prevent the generation of any agglomerate, in
the resulting blend, encountered when adding such soybean powder to water
and blending them and have thus succeeded in the reduction of the
formation of agglomerates to some extent. However, the generation of
agglomerates has not yet been reduced to such a level that the inventors
have desire. Thus, the inventors have further continued the
investigation, but the effect of reducing the agglomerate-formation has
not yet been arrived at such a level that the inventors have desired.

[0026] When the inventors have conducted studies for the development a
powdery product used for forming TOFU while making use of soybean powder
prepared by the pulverization of dried soybeans and magnesium carbonate,
as a separate theme, the inventors have unexpectedly found that if a
mixture of the foregoing soybean powder, magnesium carbonate and dextrin
is blended with water and then the mixture is heated with stirring,
almost no agglomerate is formed. The inventors have further continued the
foregoing studies on the basis of this finding and have thus completed
the present invention.

[0027] Accordingly, the following inventions will be provided according to
the present invention: [0028] (1) Soybean mixed powder comprising
soybean powder prepared by the pulverization of dried soybeans, dextrin
and an alkali carbonate. [0029] (2) The soybean mixed powder as set forth
in the foregoing item (1), which contains dextrin in an amount ranging
from 9 to 40 parts by mass per 100 parts by mass of the soybean powder.
[0030] (3) The soybean mixed powder as set forth in the foregoing item
(1), wherein the DE value of the dextrin ranges from 7 to 9. [0031] (4)
The soybean mixed powder as set forth in the foregoing item (1), which
contains the alkali carbonate in a rate ranging from 0.15 to 1.6 parts by
mass per 100 parts by mass of the soybean powder. [0032] (5) The soybean
mixed powder as set forth in the foregoing item (1), wherein the alkali
carbonate is magnesium carbonate. [0033] (6) A premix used for preparing
a solidified soybean food comprising soybean mixed powder as set forth in
any one of the foregoing items (1) to (5) and a coagulating agent. [0034]
(7) The premix used for preparing a solidified soybean food as set forth
in the foregoing item (6), wherein the premix used for preparing a
solidified soybean food is a premix for forming TOFU or a premix for
preparing TOFA. [0035] (8) A packaged premix used for preparing a
solidified soybean food comprising a packaged soybean mixed powder
obtained by accommodating, in a package, soybean mixed powder which
comprises soybean powder prepared by the pulverization of dried soybeans,
dextrin and an alkali carbonate; and a packaged coagulating agent
prepared by accommodating a coagulating agent in a package, wherein the
packaged soybean mixed powder and the packaged coagulating agent are
accommodated in a container. [0036] (9) A raw material for forming a
soybean beverage comprising the soybean mixed powder as set forth in any
one of the foregoing items (1) to (5).

EFFECTS OF THE INVENTION

[0037] When adding, to water, the soybean mixed powder which comprises
soybean powder prepared by finely pulverizing soybeans, dextrin and an
alkali carbonate, the mixed powder can easily be dissolved in water
without being accompanied by the formation of any agglomerate although
the mixed powder contains dietary fibers (so-called OKARA component).

[0038] Accordingly, the TOFU, TOFA and soybean beverage, prepared using
the foregoing soybean mixed powder, are free of any rough feeling to the
tongue, like the conventional TOFU, TOFA and soybean beverages prepared
using soybean milk free of any OKARA and likewise free of any bitter and
pucker taste and the resulting these products have good taste and
texture.

[0039] Moreover, the use of soybeans free of any lipoxygenase activity
would permit the preparation of and the tasting of the soybean-derived
foods and beverages which are free of any smelling of raw or unripe
material peculiar to soybeans and which are quite nice and tasty.

BRIEF DESCRIPTION OF THE DRAWINGS

[0040]FIG. 1 shows photographs illustrating the amounts of agglomerates
formed during the dissolution of the soybean mixed powder samples
prepared in Examples 8 to 12 and Comparative Examples 6 and 7 and used in
the preparation of TOFU. In this figure, the photograph (a) indicates
that the amount of agglomerates formed is equal to 0.18 g relative to 65
g of the soybean powder prepared in Example 7 (dextrin+magnesium
carbonate); the photograph (b) indicates that the amount of agglomerates
formed is equal to 1.69 g relative to 65 g of the soybean powder prepared
in Example 8 (dextrin+calcium carbonate); the photograph (c) indicates
that the amount of agglomerates formed is equal to 0.43 g relative to 65
g of the soybean powder prepared in Example 9 (dextrin+sodium carbonate);
the photograph (d) indicates that the amount of agglomerates formed is
equal to 1.12 g relative to 65 g of the soybean powder prepared in
Example 10 (dextrin+potassium carbonate); the photograph (e) indicates
that the amount of agglomerates formed is equal to 0.36 g relative to 65
g of the soybean powder prepared in Example 11 (dextrin+sodium hydrogen
carbonate); the photograph (f) indicates that the amount of agglomerates
formed is equal to 5.60 g relative to 65 g of the soybean powder prepared
in Comparative Example 6 (containing only dextrin and free of any alkali
carbonate); and the photograph (g) indicates that the amount of
agglomerates formed is equal to 20.5 g relative to 65 g of the soybean
powder prepared in Comparative Example 7 (free of both dextrin and any
alkali carbonate).

BEST MODE FOR CARRYING OUT THE INVENTION

[0041] First of all, the kinds of soybeans used in the present invention
are not particularly restricted to specific ones, but preferably used
herein include those free of any bitter and pucker taste such as the
kinds of TOYOMUSUME and OSODE NO MAI and more preferably used herein
include lipoxygenase-deficient soybeans. More specifically, the use of
the foregoing lipoxygenase-deficient soybeans would permit the
preparation of TOFU, TOFA and soybean beverages free of any smelling of
raw or unripe material and having excellent taste and texture.

[0042] In addition, it is preferred in the present invention to use dried
soybeans which are dried to a moisture content of preferably not higher
than 10% by mass and more preferably not higher than 5% by mass. This
would be preferred since it is easy to prepare soybean powder having a
small particle size through the pulverization of such dried soybeans.
When producing the foregoing dried soybeans, the soybeans are desirably
dried under such a condition that the temperature is not less than
70° C. and preferably 50 to 60° C. so as to prevent the
occurrence of any thermal denaturation of the proteins present in the
soybeans. If the proteins present in the soybeans are thermally
denatured, it would be difficult to solidify the resulting soybean mixed
powder even when a coagulating agent is incorporated into the same and
this in turn makes, quite difficult, the preparation of a solidified
soybean food.

[0043] The soybean powder used in the present invention can be produced by
the pulverization of the foregoing dried soybeans, but the soybean powder
may be one prepared by pulverizing soybeans without removing the husks
thereof or husk-removed one obtained by pulverizing soybeans free of
their husks, but preferably used herein is husk-free soybean powder since
the latter may be able to provide a solidified soybean food (such as TOFU
and TOFA) as well as a soybean-derived beverage which are agreeable to
the taste and which are free of any bitter and pucker taste. Moreover,
when it is intended to produce a good which makes the most use of, for
instance, the black husks such as those of black soybeans, the husks
thereof must not be removed.

[0044] When pulverizing the foregoing dried soybeans, and if it is
intended to obtain the aforementioned solidified soybean foods and/or the
soybean-derived beverages which are free of any rough and unpleasant
feeling, the dried soybeans are preferably pulverized to such an extent
that the particle size thereof almost corresponds to that of the higher
grade ground tea (for instance, to a median particle size on the order of
5 to 10 μm). In addition, examples of pulverization methods for
preparing the soybean powder include those which make use of a mortar- or
mill-like pulverization means and a gas flow-assisted pulverization
means.

[0045] The dextrin used in the present invention is preferably one having
a DE value of not higher than 26 and particularly preferably one having a
DE value ranging from 7 to 9. In the present invention, the dextrin and
an alkali carbonate as will be detailed later are blended with the
foregoing soybean powder. In this respect, the simultaneous use of the
dextrin and the alkali carbonate as will be described below would provide
or show an effect of improving the dispersibility and solubility of the
soybean powder when the powder is heated after the addition of water and
an effect of preventing the generation of any agglomerate possibly
observed when heating the soybean powder after the addition of water. If
the dextrin used has a high DE value, however, the resulting soybean
powder or a raw material for solidified soybean food would has a sweet
taste peculiar to the dextrin. This is not preferred for the solidified
soybean food such as TOFU and TOFA, which are ultimately obtained through
the processing of the premix for solidified soybean foods and further it
is also undesirable for the soybean-derived beverages since the taste
peculiar to the soybean would be reduced or impaired. In this connection,
the DE value herein used is the abbreviation of "Dextrose Equivalent" and
means a numerical value indicating the degree of hydrolysis or an index
representing the extent of the saccharification progress and it can be
expressed by the following equation: DE=[direct reducing sugar (expressed
in terms of glucose)]×100/(solid contents). This value can easily
be determined according to the Willstatter-Schuder method.

[0046] The content of the dextrin in the soybean mixed powder is not
restricted to any particular one inasmuch as the use thereof does not
impart any unnatural taste and texture to the solidified soybean food and
soybean-derived beverage ultimately prepared, but the content thereof
desirably ranges from 9 to 40 parts by mass and more preferably 20 to 30
parts by mass per 100 parts by mass of the soybean powder.

[0047] The incorporation of an alkali carbonate into the soybean mixed
powder, in combination with the addition of dextrin thereto as has been
discussed above, can certainly improve the dispersibility and solubility
of the soybean powder in water and likewise effectively prevent the
generation of any agglomerate, when heating the soybean powder after the
addition of water to thus give a solidified soybean food and
soybean-derived beverage, which are excellent not only in the appearance,
but also in the pleasantness to the palate. Accordingly, the amount
thereof to be added to the soybean mixed powder preferably ranges from
0.15 to 1.6 parts by mass and more preferably 0.45 to 1.1 parts by mass
per 100 parts by mass of the soybean powder. As such alkali carbonates,
there may be listed, for instance, magnesium carbonate, calcium carbonate
and sodium carbonate, but preferably used herein is magnesium carbonate
because of its anti-foaming effect during heating the foregoing soybean
mixed powder after the addition of water thereto, in addition to the
foregoing effect.

[0048] A soybean mixed powder product can thus be prepared, which
comprises the soybean powder prepared by the pulverization of dried
soybeans, dextrin and an alkali carbonate. In this respect, however, it
is preferred to prepare the soybean mixed powder in such a manner that
the foregoing soybean powder, the dextrin and the alkali carbonate are
approximately uniformly dispersed in the resulting mixture. In this
connection, it is sufficient that such approximately uniform soybean
mixed powder is prepared according to a method such as one in which these
components are stirred at a high speed; or one in which these components
are stirred over a long period of time. Moreover, an anti-foaming agent
and/or an emulsifying agent may be incorporated into the mixed powder as
the need arises. Preferably used as such emulsifying agents include, for
instance, sucrose fatty acid esters each having a high HLB value. The
amount of the sucrose fatty acid ester to be incorporated into the mixed
powder is not restricted to any specific one inasmuch as it can improve
the releasability of the resulting TOFU, but the amount thereof can be
set at a level, for instance, ranging from 0.15 to 1.6% by mass and
preferably 0.45 to 1.1% by mass, on the basis of the total mass of the
soybean powder used.

[0049] The soybean mixed powder of the present invention may be combined
with a coagulating agent to thus prepare a raw material (or a premix)
used for preparing solidified soybean food. More specifically, the
packaged soybean mixed powder obtained by packaging the foregoing soybean
mixed powder in a package can, for instance, be accommodated in a
container together with a packaged coagulating agent obtained by
packaging a coagulating agent into a package to thus put the resulting
packaged product on the market as a packaged premix for preparing a
solidified soybean food. In this respect, as the package used herein,
there may be listed, for instance, a bag for packaging and a box for
packaging, but preferably used herein is a bag. Moreover, as the
foregoing container, there may be listed, for instance, a bag and a
container made of a variety of materials, but preferred are cartons made
of paper. In the present invention, specific examples of the solidified
soybean food include TOFU and TOFA (also referred to as "TOFU-FA"). In
other words, the use of the foregoing raw material used for preparing
solidified soybean food according to the present invention would permit
the easy preparation of a solidified soybean food such as TOFU or TOFA in
place, for instance, at each home. On the other hand, the soybean mixed
powder according to the present invention may be formed into a raw
material used for preparing a soybean-derived beverage without using any
coagulating agent in combination. Accordingly, one can easily prepare a
soybean-derived beverage by the addition of water to the raw material in
place, for instance at each home and can drink the same.

[0050] When preparing a solidified soybean food using the premix used for
preparing the same, water is first added to the soybean mixed powder,
then heated to dissolve the mixed powder in the water and a coagulating
agent is finally added to the resulting mixture to thus solidify the
same. As such coagulating agents used for preparing a solidified soybean
food, there may be listed, for instance, glucono-δ-lactone,
magnesium chloride, calcium chloride, magnesium sulfate and calcium
sulfate. These coagulating agents may be used alone or in any combination
of at least two of them. Among them, glucono-δ-lactone can
preferably be used as the coagulating agent when preparing TOFU as a
solidified soybean food, since the resulting TOFU tastes very good.
Alternatively, it is also possible to use a mixture of
glucono-δ-lactone with brine (bittern) or glucono-δ-lactone
which is blended with magnesium chloride, calcium sulfate or magnesium
sulfate, in place of the use of glucono-δ-lactone alone. When using
glucono-δ-lactone alone, the amount thereof to be used preferably
ranges from 3.5 to 5.5 parts by mass per 100 parts by mass of the soybean
powder, while if the foregoing mixed coagulating agent is used, the
amount of the coagulating agent to be used preferably ranges from 2.0 to
6.0 parts by mass per 100 parts by mass of the soybean powder. In this
connection, the kinds of coagulating agents used and the amount thereof
may appropriately be adjusted while taking into consideration the
intended or favorite taste and texture of the resulting TOFU.

[0051] When preparing the raw material used for preparing a solidified
soybean food, a proper amount, for instance, that for one person of the
soybean mixed powder according to the present invention is packaged in a
container such as a bag made of a synthetic resin, followed by optional
de-aeration and air-tight sealing, and separately the foregoing
coagulating agent is packaged, in an air-tightly sealed condition, in
another appropriate container such as a bag made of a synthetic resin in
an amount required for solidifying the foregoing soybean mixed powder
(for instance, in an amount for one person), after the latter is blended
with water and heated, and then these packages are accommodated in a
carton made of paper to thus give a packaged raw material used for
preparing a solidified soybean food such as a container-packaged raw
material for preparing TOFU or a container-packaged raw material for
preparing TOFA. In this respect, the quantity of container-packaged raw
materials to be accommodated in a carton is not restricted to the
quantity for one person, but it may be those for two persons or more
persons. Regarding the packaging method, a required number of the
foregoing packaged and sealed raw materials for one person may be
accommodated in a carton or a bag containing the packaged and sealed raw
materials for a plurality of persons may be accommodated in a carton.

[0052] The method for preparing TOFU using the packaged raw material for
preparing TOFU, in place, for instance at each home is very simple. More
specifically, the soybean mixed powder packaged in a packaging bag and
the coagulating agent packaged in a separate packaging bag are first
withdrawn from the carton. Then the packaging bag containing the soybean
mixed powder is opened, the mixed powder is introduced into a pan to
which water has been added and they are mixed together using, for
instance, a whip to thus dissolve the soybean mixed powder in water. At
this stage, it is sufficient to set the amount of the water at a level of
about 10 times that of the soybean powder present in the soybean mixed
powder. In this connection, however, if it is favorable to prepare softer
TOFU, the amount of the water to be added is appropriately increased to a
level higher than that specified above, while if it is favorable to
prepare rather hard TOFU, the amount of the water to be added is reduced
to a level smaller than that specified above.

[0053] After the soybean mixed powder is dissolved in water, the pan is
put over a fire, the contents thereof was brought to a boil with stirring
using a wooden spatula or the like and heated while reducing the heat for
3 to 4 minutes after the boiling thereof. Thereafter, the fire is put
out, a coagulating agent is then added, the resulting mixture is
immediately stirred to thus uniformly dissolve the same and subsequently
the resulting mixture is quickly poured into a container for solidifying
YOFU and the container is sealed with, for instance, a sheet of aluminum
foil.

[0054] Then the container including the mixture can be maintained at room
temperature for the solidification of the mixture to thus form TOFU. At
this stage, it may be recommended that the resulting TOFU is exposed to
water to thus remove the harshness.

[0055] Then the raw material used for preparing TOFA as one of the
premixes used for preparing solidified soybean foods will be detailed
below.

[0056] The TOFA has a moisture content higher than that of the TOFU and
thus has a softer taste and texture as compared with the TOFU and it is
in general eaten like a dessert while putting, for instance, syrup on the
same. Accordingly, the raw material used for preparing TOFA is almost
identical to the foregoing raw material used for preparing TOFU according
to the present invention and the raw material for TOFA can be substituted
for the raw material for TOFU in the foregoing description concerning the
TOFU.

[0057] The method for preparing TOFA using the raw material used for
preparing TOFA according to the present invention in place, for instance,
at each home is almost identical to that for preparing TOFU using the raw
material used for preparing TOFU detailed above. More specifically, the
TOFA is eaten while putting, for instance, a various kinds of syrup on
the same as has been described above, and accordingly, a required small
portion is ladled up from the solidified TOFA as the need arises for the
dishing up of the same on a separate container, followed by putting a
various kinds of syrup on the TOFA and if necessary the decoration of the
TOFA with, for instance, pieces of fruits to thus give a dessert. With
respect to the taste and texture of the TOFA when eating the same, if it
is favorable to prepare softer TOFA, the amount of the water to be added
is appropriately increased, while if it is favorable to prepare rather
hard TOFA, the amount of the water to be added is appropriately reduced,
as in the case of TOFU. In this respect, however, it is sufficient to set
the amount of the water at a level of about 10 times that of the soybean
powder present in the soybean mixed powder, as has been described above
in connection with TOFU, but the amount of the water to be provided is
preferably 16 to 18 times that of the soybean powder.

[0058] Next, the raw material used for preparing a soybean beverage which
consists of the soybean mixed powder of the present invention will be
detailed below.

[0059] The method for preparing a soybean beverage using the raw material
for soybean beverage is similar to that for the preparation of TOFU as
has already been discussed above and comprises the steps of introducing
the raw material for soybean beverage into a pan to which water has been
added, stirring the mixture with a whip to thus dissolve the raw material
for soybean beverage in water. After the dissolution of the raw material
for soybean beverage, the pan is put over a fire to thus bring the
content thereof to a boil with stirring using a wooden spatula or the
like and the content is then maintained in its weakly boiled condition
for 3 to 4 minutes. Thereafter, one can taste the resulting mixture while
it is still warm or after cooling the same in, for instance a
refrigerator and then one can taste it in its cooled condition. Moreover,
the resulting product may be seasoned to any favorable taste and texture
by the addition of, for instance, sugar or by blending with mashed fruit
paste prior to tasting the same. In addition, it is preferred to set the
amount of the water at a level of 10 times that of the soybean powder
present in the raw material for soybean beverage. In this connection,
however, if it is favorable to prepare a concentrated soybean beverage,
the amount of the water to be added is appropriately reduced, while if it
is favorable to prepare rather a diluted soybean beverage, the amount of
the water to be added is appropriately increased.

EXAMPLES

Example 1

[0060] Soybeans from which the husks had been removed were finely
pulverized using a grinder to thus give soybean powder whose median
particle size was about 10 μm (as determined using laser-diffraction
type particle size distribution-determining device). To 100 g of the
resulting soybean powder, there were added 25 g of dextrin having a DE
value of 8, and 0.8 g of magnesium carbonate and then these ingredients
were uniformly blended with stirring to thus give soybean mixed powder.

[0061] Then water was added to a pan in an amount of 10 times that of the
soybean powder present in the foregoing soybean mixed powder, the
foregoing soybean mixed powder was introduced into the pan, the contents
of the pan was stirred for 45 seconds using a whip, and the pan was put
over a strengthened fire while stirring the contents thereof with a
wooden spatula. After the contents of the pan began to boil, the flames
were weakened and the contents were cooked for 3 to 4 minutes under such
a condition that the force of the fire was reduced. Thereafter, the fire
was put off. Immediately after the putting off of the fire, 5 g of
glucono-δ-lactone was added to the contents of the pan and the
contents were poured into a container for solidifying TOFU at a stroke
while quickly stirring the same. Then the container was sealed with a
sheet of aluminum foil, followed by allowing the contents of the
container to stand for about one hour under such conditions to thus give
TOFU. The resulting TOFU was withdrawn from the container for solidifying
TOFU, then exposed to water for 20 to 30 minutes and the product was then
subjected to the sensory evaluation.

Example 2

[0062] Water in an amount of 10 times that of the soybean powder present
in the foregoing soybean powder was added to a pan, the foregoing soybean
mixed powder was introduced into the pan, and the pan was heated in the
same manner used in Example 1 to thus form a heated soybean solution. The
heated soybean liquid was cooled, 350 mL of the soybean solution was
blended with a coagulating agent and the resulting mixture was poured
into a TOFU-shaping container made of stainless steel. The coagulating
agent used herein was prepared by blending 1 g of
glucono-δ-lactone, 2.5 g of brine (a product sold by AKOH KASEI
Co., Ltd. Under the trade name of AKOH NO NIGARI, which comprises 32% of
magnesium chloride and 5% of magnesium sulfate) and 10 mL of water. The
TOFU-shaping container made of stainless steel into which the coagulating
agent-containing TOFU solution had been poured was maintained at
80° C. for one hour to thus give TOFU.

Comparative Example 1

[0063] Commercially available silk-strained TOFU was used as a comparative
sample.

Comparative Example 2

[0064] Another comparative sample used herein was TOFU prepared from a raw
material for TOFU made of the commercially available soybean milk (TAISHI
Food Industry K.K.: Soybean 100 Chilled Soybean Milk (provided with
brine)).

[0065] The foregoing three kinds of TOFU samples were evaluated and the
results are summarized in the following Table 1. The samples were
inspected for the taste and texture and evaluated on the basis of the
following 5-stage evaluation criteria:

[0067] The TOFU products prepared in Examples 1 and 2 were only slightly
rough to the tongue and/or mouth and showed good taste and texture free
of any peculiarity although the TOFU contained fibrous components of
soybean. In particular, the TOFU prepared in Example 2 was found to have
a highly sweet taste. In addition, it was found that TOFU could quite
easily be prepared at home, which had good taste and texture almost
comparable to that observed for the commercially available TOFU of
Comparative Example 1 and that observed for the TOFU prepared from the
raw material therefor which was produced starting from the commercially
available soybean milk.

[0068] In addition, when comparing the texture of the resulting TOFU with
the TOFU prepared in Comparative Example 2 or one prepared from the
commercially available soybean milk, the TOFU prepared in Example 1 was
found to be in a considerable solidified condition and have firm and
reliable texture which was comparable to that observed for the
commercially available silk-strained TOFU of Comparative Example 1.
Moreover, the TOFU prepared in Example 2 was found to be uniformly
solidified and was found to be smooth silk-strained TOFU.

Example 3

[0069] In this Example, the effects of dextrin and/or magnesium carbonate
on the resulting TOFU were examined and evaluated.

[0070] First of all, the quantity of agglomerates formed when preparing
TOFU using the soybean mixed powder was determined by the following
method. Soybean powder, dextrin and magnesium carbonate identical to
those used in Example 1 were prepared and there were prepared samples of
soybean mixed powder each containing the foregoing components in a mixing
ratio specified in the following Table 2. Then water in an amount of 10
times that of the foregoing soybean powder was added to a pan, the
foregoing soybean mixed powder was introduced into the pan, the contents
of the pan was stirred for 45 seconds using a whip, and put over a
strengthened fire while stirring the same with a wooden spatula. After
the contents of the pan began to boil, the flames were weakened and the
contents were cooked for 3 to 4 minutes under such a condition that the
force of the fire was reduced. Immediately after the fire was put off,
the heated soybean solution was passed through a mesh of 1.0 mm, and the
solid mater remaining on the mesh was defined to be agglomerates and the
amount thereof was determined.

[0071] Then, the taste and texture of TOFU were evaluated according to the
following method: As described above, water in an amount of 10 times that
of the foregoing soybean powder was added to a pan, the ingredients were
introduced into the pan according to the composition specified in Table
2, the contents of the pan was stirred for 45 seconds using a whip, and
put over a strengthened fire while stirring the same with a wooden
spatula. After the contents of the pan began to boil, the flames were
weakened and the contents were cooked for 3 to 4 minutes under such a
condition that the force of the fire was reduced. Immediately after the
fire was put off, 2.3 g of glucono-δ-lactone was added to the
contents of the pan and the contents were poured into a container for
solidifying TOFU at a stroke while quickly stirring the same. Then the
container was sealed with a sheet of aluminum foil, followed by allowing
the contents of the container to stand for about one hour under such
conditions to thus solidify the contents of the container. The resulting
TOFU was then exposed to water for 20 to 30 minutes. Thereafter, the
product was then inspected for the taste and texture. The taste and
texture were evaluated on the basis of the same 5-stage evaluation
criteria used in Example 1.

[0072] As will be clear from the data listed in Table 2, the sample of
Comparative Example 3 free of any dextrin and magnesium carbonate
included the highest amount of agglomerates. The formation of
agglomerates is slightly suppressed in the sample of Comparative Example
4 or 5 which comprised either dextrin or magnesium carbonate, while
dextrin and magnesium carbonate are found to be able to synergistically
control the formation of agglomerates in the sample of Example 3 in which
these two components are used in combination. In addition, with respect
to the taste and texture of TOFU, if agglomerates are formed, the amount
of the soybean powder is reduced in proportion to the amount of
agglomerates formed and as a result, the resulting TOFU has taste and
texture different from those peculiar to the TOFU due to the delicate
change in the balance between the amount of the soybean powder and that
of the coagulating agent. Furthermore, the agglomerates thus formed would
be precipitated at the bottom and this accordingly leads to the formation
of TOFU which is not preferred not only from the viewpoint of the
appearance, but also from the viewpoint of the pleasantness to the mouth
and taste.

Examples 4 to 7

[0073] In these Examples, the effect of a change in the amount of dextrin
on the quality of the resulting TOFU was evaluated according to the
following method. Soybean mixed powder samples each having the
composition specified in the following Table 3 were prepared, while using
dextrin having a DE value of 9. The amount of glucono-δ-lactone
used for the preparation of TOFU was set at a level of 6.9 g and other
procedures used for the preparation of TOFU, the method for the
determination of the amount of agglomerates formed, and the method for
the evaluation of TOFU products used herein were the same as those used
in Example 2. The results thus obtained are summarized in the following
Tables 3.

[0074] As indicated by the data listed in Table 3, the amount of
agglomerates formed is gradually decreased as the amount of dextrin
increases. On the other hand, the taste and texture of the resulting TOFU
are liable to be impaired as the amount of dextrin increases. This would
probably be resulted from the effect of the sweetness of dextrin.

Examples 8 to 12

[0075] In these Examples, the effect of the difference in the kinds of
alkali carbonates used on the quality of the resulting TOFU was evaluated
according to the following method. Soybean mixed powder samples each
having the composition specified in the following Table 4 were prepared,
while using dextrin having a DE value of 7. The amount of
glucono-δ-lactone used for the preparation of TOFU was set at a
level of 6.0 g and other procedures used for preparing TOFU, and the
method for determining the amount of agglomerates formed, which were used
in these Examples were the same as those used in Example 2. The results
thus obtained are summarized in the following Tables 4 and photographs of
the resulting TOFU are shown in FIG. 1.

[0076] As will be clear from the results listed and shown in Table 4 and
FIG. 1, when adding an alkali carbonate such as those listed above, the
amount of agglomerates formed in the resulting TOFU was found to be
reduced as compared with that observed for TOFU free of any alkali
carbonate.

[0077] Among the alkali carbonates, magnesium carbonate, sodium carbonate
and sodium hydrogen carbonate were found to have the highest effect of
inhibiting the formation of agglomerates, but the use of sodium carbonate
and sodium hydrogen carbonate was liable to be accompanied by the
generation of fine foams on the surface of TOFU when preparing TOFU and
the use thereof is liable to result in, for instance, the formation of
softer TOFU. Accordingly, the most excellent alkali carbonate is
magnesium carbonate, while collectively taking into consideration the
results of the evaluation of the agglomerate formation-inhibitory effect,
anti-foaming ability and the quality of the resulting TOFU.

Examples 13 to 16

[0078] In these Examples, the effect of the difference in the amount of
magnesium carbonate on the quality of the resulting TOFU was evaluated,
according to the following method. Soybean mixed powder samples each
having the composition specified in the following Table 5 were prepared,
while using dextrin having a DE value of 8. The amount of
glucono-δ-lactone used for the preparation of TOFU was set at a
level of 4.6 g and other procedures used for preparing TOFU, the method
for determining the amount of agglomerates formed and the method for
evaluating the resulting TOFU, which were used in these Examples were the
same as those used in Example 2. The results thus obtained are summarized
in the following Tables 5.

[0079] The results listed in the foregoing Table 5 clearly indicate that
the amount of agglomerates formed decreases as the amount of magnesium
carbonate used increases, but if the amount thereof is too high, there is
instead observed such a tendency that the amount of agglomerates formed
increases.

Example 17

[0080] The same procedures used in Example 1 were repeated to thus form a
soybean mixed powder sample having a composition identical to that of the
sample prepared in Example 1, then water was added to a pan in an amount
of 18 times that of the soybean powder present in the resulting soybean
mixed powder, the foregoing soybean mixed powder was introduced into the
pan, the contents of the pan was stirred for 45 seconds using a whip, and
the pan was put over a strengthened fire while stirring the contents
thereof with a wooden spatula. After the contents of the pan began to
boil, the flames were weakened and the contents were cooked for 3 to 4
minutes under such a condition that the force of the fire was reduced.
Immediately after the putting off of the fire, 5 g of
glucono-δ-lactone was added to the contents of the pan and the
contents were poured into a container at a stroke while quickly stirring
the same. Then the container was sealed with a sheet of aluminum foil,
followed by allowing the contents of the container to stand at room
temperature for 30 minutes to thus give TOFA.

[0081] When black molasses-containing syrup was sprayed on the TOFA
prepared above, there was thus prepared delicious TOFA having quite
smooth taste and texture and completely free of any rough and unpleasant
feeling.

Example 18

[0082] The same procedures used in Example 1 were repeated to thus form a
raw material used for preparing soybean-derived beverage having a
composition identical to that of the sample prepared in Example 1, then
water was added to a pan in an amount of 10 times that of the soybean
powder present in the resulting raw material for soybean-derived
beverage, the foregoing raw material for soybean-derived beverage was
introduced into the pan, the contents of the pan was stirred for 45
seconds using a whip, and the pan was put over a strengthened fire while
stirring the contents thereof with a wooden spatula. After the contents
of the pan began to boil, the flames were weakened and the contents were
cooked for 3 to 4 minutes under such a condition that the force of the
fire was reduced. The resulting soybean liquid thus heated was cooled in
a refrigerator to thus give a soybean-derived beverage.

[0083] The resulting soybean beverage was inspected for the taste and
texture and the pleasantness to the tongue and evaluated according to the
following 5-stage evaluation criteria, while using the commercially
available soybean milk (TAISHI Food Industry K.K.: Soybean 100 Chilled
Soybean Milk) as a sample of Comparative Example 8:

[0085] The soybean mixed powder of the present invention as well as the
raw material used for preparing soybean-solidified foods prepared using
the soybean mixed powder and the packaged raw material used for preparing
soybean-solidified foods and the packaged raw material used for preparing
soybean-derived beverages, each of which is packaged in a container, as
has been discussed above can be stored over a long period of time and
accordingly, they would permit the preparation of TOFU, TOFA and
soybean-derived beverages in any out-of-door place, for instance, a
campground insofar as any heating means is present at that place and one
can eat fresh or newly made TOFU, TOFA and soybean-derived beverages even
at such a place. Therefore, the present invention would permit the
considerable expansion of the fields of applications of these foods and
beverages.